Although I’m in my early 20’s, I know my youth isn’t everlasting so I try to eat healthy and be conscious of what I put into my body for the most part. My biggest challenge with eating healthy is trying my hardest not to wait until I’m absolutely starving to decide what to eat. I notice it’s when I’m the hungriest I’m not in the mood to cook, so I always end up grabbing fast food. Why? Because it’s quick, cheap, and minimal effort required.
But have no fear, shrimp ceviche is HERE. Lol to be fair, this is my first time making this recipe but I loved how it required nothing but pre-planning, grabbing some fresh produce, and chop, chop, chop!
Chopping food is super therapeutic to me especially after smoking a bowl. *~only my legal state residents who are over 21 or have a med card can relate~* No pots or pans or any heat is really needed for this dish. That may change though, depending on the type of shrimp you use, but for myself, this required no heat. Also, we’re big fans of dips in my household, so I was sure this ceviche would fit into our regular menu well. With not much left to be said… let’s get into this recipe!
- 2 Avocados
- Half an onion
- Pint of cherry tomatoes
- Half a pound of cooked shrimp (I used extra large frozen – tail on)
- Minced garlic
- 1 Jalapeno
- Juice of 1 lemon (I was able to pick this lemon from the tree in my backyard, that is super cool to me lol)
- Juice of 1 lime
- Seasonings of your choice (I used garlic salt, red pepper flakes, and cayenne pepper)
That’s it! It only takes about 13 things to make this yummy dip. Totally expess lane checkout-able recipe. Haha I love my mind 😂
- If your shrimp isn’t thawed, for quick thawing: throw your pieces of shrimp in a strainer and run them under cold water for about 5 mins (make sure the water isn’t hot as it will cook your already cooked shrimp!)
- Chop up all your produce (avocados, onion, tomatoes, garlic, jalapeno, and cilantro) and shrimp, and throw them into a bowl. Perferrably a plastic, glass, or porcelain bowl, as the lemon and lime juice, will ruin your dish if you use stainless steel.
3. As you’re putting the ingredients in the bowl you should mix them, I used a spatula like a spoon to scoop my contents and help toss it all around evenly
4. Also make a point to add your seasonings while you’re tossing it together. As for your lemon and lime, here’s a little trick I like to do to get the maximum juice out of them:
5. First and foremost wash your fruit
6. Take your citrus and roll it on the counter
7. Put the citrus in the microwave for 10 seconds
8. Take citrus out of the microwave, cut in half, and squeeze the juice over your ceviche
9. Repeat steps 5-8 with your other citrus
10. Mix/toss/stir everything all together. I even made a point to grab another Tupperware dish and tossed my mixture between the two dishes.
11. Let the ceviche sit for about 30 mins to an hour in the fridge to let all the flavors come together
Serve with your favorite tortilla chips and that’s it! All you need to know to make super yummy shrimp ceviche. I love how little effort it takes to create this. This dip is refreshing and bursting with fresh flavors. This ceviche is damn near foolproof.
Let me know if you try this and if you change anything up. Personally, I think I want to throw in a couple mangos in there next time to switch it up.